• 1 (3 to 4-pound) boneless beef chuck roast, pulled into two pieces at natural seam and trimmed of large knobs of fat
  • 1 tablespoon kosher salt
  • 2 tablespoons olive oil
  • 2 medium onions, sliced
  • 2 carrots, 1-inch pieces
  • 2 stalks celery, 1-inch pieces
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1/2 cup red wine
  • 1 cup beef broth
  • 1 bay leaf
  • 1 sprig rosemary
  • 2 sprigs thyme


  1. Pat beef dry and season with 1 tablespoon kosher salt and freshly ground pepper.
  2. Heat oil in a large Dutch oven over medium-high heat until it shimmers. Brown meat for 1 to 2 minutes on all sides. Transfer to a platter.
  3. Add onions, carrots and celery and cook, stirring occasionally, until well browned, about 5 minutes. Add garlic and cook for 1 minute.
  4. Add tomato paste and red wine, stirring to remove any browned bits from the bottom and sides of the pot. Cook until wine has reduced by two-thirds.
  5. Add beef broth, bay leaf, rosemary and thyme to the pot; bring to a simmer. Nestle beef on top of the vegetables and pour any reserved juices from the platter over the beef. Cover the Dutch oven with foil then cover with lid.
  6. Set the wire rack to the bottom rack height position. Turn the FUNCTION dial until the indicator on the LCD screen points to the SLOW COOK function. Select ‘HI’ for 4 to 6 hours or ‘LO’ for 6 to 8 hours. Press the START/CANCEL button to activate.
  7. When preheating has completed, place covered Dutch oven on the wire rack and cook until meat is tender and a sharp knife easily slips in and out of the roast.

NOTE: For larger roasts (5 to 6 pounds total), follow the same steps, increasing the beef broth by one-half cup. Increase cooking time by
two hours.